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updated on 24 January 2007

Recipes

• Preheat oven to 180C, grease a 20 cm springform pan
• Cream butter and sugar until light and fluffy. Beat in egg, then bananas, until blended.
• Fold in flour sifted with the soda alternately with cooled coffee. (if the mixture is thick, beat in the milk)
• Pour mixture into prepared pan.
• For the topping, comgine the pecans, brown sugar and ground coffee
• Sprinkle over the batter
• Bake for 35 minutes or until cooked. Cool, remove from pan and serve warm

Cacao special occasion cake - Wedding cake, christening & anniversary

The Croquembouche recipe

by Larent Meric, Master Pastry Chef & Chocolatier, Owner Cacao Fine Chocolates & Patisserie, VIC

Choux Dough

INGREDIENTS:

500 grams Milk

500 grams Water

20 grams Salt

400 grams Butter

550 grams Gold Award Flour

800 grams eggs

DIRECTIONS:

• Combine sugar, flour, custard powder and egg yolks.
• Boil milk and vanilla bean
• Fold the milk on the first mix, mix properly then cook on stove until 3 minutes after boil
• Cool down quickly then reserve in the fridge

• Boil milk, add chocolate then fold the pastry cream and bring to boil again
• Cool down quickly then reserve in the fridge

• Fill the profiteroles with pastry cream, vanilla, chocolate, cointreau or any other flavour the customer may wish to have
• Caramelise the top of each profiterole with a light caramel for the look and to give strength to the final product.

For more recipes click here.

Absolute Mexican Cornbread

Original recipe yield: 6 servings.

Prep Time: 15 Minutes

Cook Time: 1 Hour

Ready In: 1 Hour 15 Minutes

INGREDIENTS:

1 cup butter, melted

1 cup white sugar

4 eggs

1 (15 ounce) can cream-style corn

1/2 (4 ounce) can chopped green chile peppers,

drained 1/2 cup shredded Monterey Jack cheese

1/2 cup shredded Cheddar cheese

1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 300 degrees F (150 degrees C).

Lightly grease a 9x13 inch baking dish.

In a large bowl, beat together butter and sugar. Beat in eggs one at a time.

Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.

In a separate bowl, stir together flour, cornmeal, baking powder and salt.

Add flour mixture to corn mixture; stir until smooth.

Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

For more recipes click here.

For information about various recipes available through the BIEA VIC please click here.

If you have a recipe that you would like made available to BIEA WA members please click here to email the web master.